4 nice Cumberland, pork or even venison sausages
4 large baking potatoes or Maris Piper potatoes (peeled and diced
and placed into cold water)
1 dsp of finely chopped parsley
1 dsp of finely shredded cabbage
1 finely grated carrot
pinch of celery salt
salt and pepper
1 dsp of finely chopped chervil
2 large red onions finely sliced
1 dsp of port
1 dsp of redcurrant jelly
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1 Place the potatoes on to boil in cold water with a sprinkling
to the boil and allow to simmer for 10 minutes.
they start to go soft, drain well, leave to drain very well and
then mash. Once mashed place into a bowl.
to this the grated carrot, the shredded cabbage, celery salt, parsley,
chervil and seasoning and mix together.
into the palm of your hand forming a nice shape and place in a shallow
non stick pan to fry golden brown all the way round for approximately
4-5 minutes. Once golden brown and crispy take out of the pan, place
onto an oven tray and bake in the oven for approximately 8 minutes
until cooked and hot all the way through.
they are cooking, take the sausages and pan fry them in the same
pan, golden brown, turning all the time. Once the sausages are golden
brown all the way round, again take them out of the pan and place
them into the oven on the same tray with the bubble and squeak to
the bubble and squeak are cooking, then add the finely shredded
sliced red onions into a pan and let them sweat for 4-5 minutes
until they go lovely and golden and caramelised.
to this the port and redcurrant jelly, a little bit of seasoning
and possibly a touch of Demerara sugar or honey and let that go
to an onion marmalade.
the bubble and squeak out of the oven onto a plate, place the sausage
and onion marmalade on top and decorate with a little bit of fresh
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